A restaurant classic, Lobster Newburg is made of tender lobster chunks in a creamy, cognac spiked sauce then served on puff pastry or with toast points.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner
Cuisine: American, French
Keyword: lobster, lobster newburg
Servings: 4
Calories: 746kcal
Author: Kellie
Cost: $40
Equipment
skillet
Ingredients
5tbspbutter
2tbspflour
2cupshalf and half
5largeegg yolkslightly beaten
1lbcooked lobster meatcut into bite sized pieces
3tbspcognac
1lemonjuice and zest
1/4tspnutmeg
1/4 tspkosher salt
4frozen puff pastry shellsor toast points
Instructions
Bake the puff pastry shells according to package instructions or toast bread then cut into triangles. Set aside.
Melt the butter in a large skillet over medium heat.
Whisk in the flour and cook for 2-3 minutes until golden brown. The mixture will have the consistency of wet sand.
Slowly whisk in the half and half cooking until slightly thickened. Do not boil.
Add a few tablespoons of the cream mixture to the eggs and whisk to temper the eggs.
Slowly whisk the egg mixture into the cream and turn the heat to low. Continue stirring until smooth and creamy.
Stir in the lobster, cognac, lemon juice, zest, nutmeg and salt.
Serve the lobster newburg in the puff pastry shells or on top of the toast points. Garnish with parsley, if desired.
Video
Notes
Lobster Newburg can be made up to 1 day in advance. To reheat, add to a saucepan and heat slowly while stirring until hot.